Few weeks back I wrote about how I could not tell rice flour and all-purpose flour apart because of their identical look and messed up a dish using rice flour in place of all-purpose flour confusing the two. Anyway, since then the jars of both the ingredients are kept on separate shelves with labels attached for clear identification. But what do I do when my husband keeps a glass I normally use while cooking to add water into the dishes filled with sprite on the kitchen top? Confusion is bound to happen, isn't so? as both sprite and water look alike. Just imagine my horror when I discovered that the potato curry I made with the effort of half an hour was on the brink of tasting disastrous just because what I added into my curry assuming water was actually a water look alike cold drink. My husband wanted to sip something cold after coming back from office, so he filled the only glass he caught hold of, rest being washed in the dishwasher, with sprite which he drank half and left the remaining on the counter top and went about his work, while I came into the kitchen to cook dinner. I set on to cooking Bengali aloo curry during which I felt the need to add a dash of water and there the glass containing sprite was within my reach, I grabbed it and plop it went.
But here is the twist. Nothing what I was expecting happened, the taste having turned out exactly what potato curry tastes like with no trace of sweet tasting cold drink anywhere. The reason is cold drinks carries a lot of carbon-di-oxide diluted with water which just like water, if cooked, evaporates completely. Thank god, the dish meant to be dry in consistency and that's why the amount of cold drinks added was less and cooked till gravy dried up, I wonder what would have happened if the curry required gravy. Then the taste of cold drink infused gravy would have tasted nothing short of cough syrup and combined with potatoes and spices....well the very imagination bringing the pukish feeling back.
Ingredients: Cooking time: 45 minutes
ü 150 gm ground chicken or chicken keema
ü 2 large size potatoes (boiled and mashed)
ü 100 gm spinach leaves (finely chopped)
ü 3 tbsp coriander leaves (chopped)
ü 4-5 green chillies (finely chopped)
ü 1 tbsp ginger-garlic paste
ü 2 tbsp roasted sesame seeds or til
ü 2 tbsp onion (minced)
ü Black pepper, taste wise
ü Salt to taste
ü 2 tbsp broken cashew nuts
ü 1 cup bread crumbs
ü White oil
1) Mix together mashed potatoes, spinach, sesame seeds, black pepper, and 1/2 tbsp ginger-garlic paste, broken cashew nuts, a bit of green chillies, half quantity of the chopped coriander leaves, salt and breadcrumbs. Mix them well and make medium size balls out of the mixture. Keeping between your palms flatten them and using a small round cap of a bottle or a knife, cut the centermost portion creating a donut hole in the middle.
2) Combine ground chicken, green chillies, black pepper, remaining half of the coriander leaves, salt and 1/2 tbsp ginger-garlic paste. Make small balls out of the mixture and fit them into the donut holes. Manipulate the outer edges of the donuts with your fingers giving them an even finish.
3) Deep fry or shallow fry in hot oil till golden brown in color.
4) Serve hot. (It tastes better without sauce or chutney, trust me.)
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